Sun-Dried Tomato Olive and Parmesan Carbonara |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara. Ingredients:
250 g fettuccine pasta |
2 eggs, beaten |
2/3 cup cream |
1 tablespoon coarse grain mustard |
1/2 cup sun-dried tomato, drained and thinly sliced |
2 tablespoons sliced black olives |
2/3 cup fresh grated parmesan cheese |
12 fresh basil, leaved shredded |
salt & freshly ground black pepper |
Directions:
1. Cook pasta until it is al dente.
2. Whisk together eggs, cream and mustard in a bowl.
3. Add plenty of seasoning and whisk again.
4. Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
5. Toss over very low heat for 1 minute,until the mixture thickens slightly.
6. It is important to heat mixture through quickly, so that eggs do not have time to scramble.
7. Serve immediately.
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